In a medium bowl, combine ¼ cup of rose syrup, ½ cup of full fat milk, and 1 tablespoon of rose water. Whisk until fully blended and set aside.

In a large mixing bowl, add 1 cup of very cold mascarpone cheese, ½ cup of powdered sugar, ⅓ cup of heavy cream, and a few drops of gel food color. Beat on medium speed until smooth for about 2-3 minutes.

In another bowl, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar until soft peaks form, about 3-5 minutes. Fold this whipped cream into the mascarpone mixture gently.

Dip each ladyfinger cookie in the rose milk mixture for 2-3 seconds and arrange a single layer in the bottom of an 8x8 dish.

Spread half of the mascarpone cream mixture over the ladyfingers evenly.

Repeat the dipping process with a second batch of ladyfinger cookies and layer them over the first cream layer, then top with the remaining mascarpone cream mixture, spreading evenly.

Cover tightly with plastic wrap and refrigerate for at least 6 hours, preferably overnight.

Before serving, garnish with rose buds and silvered pistachios.